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Steak and Cheddar-Thyme Biscuits
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Steak and Cheddar-Thyme Biscuits

Steak and Cheddar-Thyme Biscuits

With Mushroom Sauce and Broccoli

These cheesy thyme biscuits take this steak supper over the top! Leftovers are great as little sandwiches the next day.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes


serving amount

285 g

Top Sirloin Steak

1.5 cup

All-Purpose Flour

(Contains Wheat)

227 g

Broccoli, florets

113 g


6 tbsp

Sour Cream

(Contains Milk)

50 g


7 g


113 mL


(Contains Milk)

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

1 unit

Beef Broth Concentrate

1 tbsp

Montreal Steak Spice

1 tbsp

Baking Powder

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.63 tsp


0.13 tsp


1 tsp


1 tbsp



Nutrition Values

Calories1150 kcal
Fat58 g
Saturated Fat31 g
Carbohydrate96 g
Sugar13 g
Dietary Fiber8 g
Protein60 g
Cholesterol195 mg
Sodium2570 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Paper Towel
Aluminum Foil


Prep and start biscuits

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut broccoli into bite-sized pieces.Thinly slice mushrooms. Peel, then finely chop shallot. Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop leaves. Combine cheese, sour cream, 1/3 cup (2/3 cup) cream, half the thyme, baking powder, 1 tsp (2 tsp) sugar and 1/2 tsp (1 tsp) salt in a large bowl. Add flour, then stir until just combined. Using your hands, form dough into a loose ball.

Form and bake biscuits

Flatten dough, pressing into a 1-inch-thick disc. (NOTE: For 4 ppl, halve dough and make 2 discs.)Cut biscuit dough disc into 8 equal-sized wedges (16 wedges for 4 ppl). Transfer biscuits to a parchment-lined baking sheet. Bake in the top of the oven until puffed up and golden on the bottom, 12-15 min.

Cook broccoli

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter. Swirl the pan until melted, 30 sec.Add broccoli and 1/4 cup (1/2 cup) water. Season with salt and 1 tsp (2 tsp) Montreal Steak Spice, then stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min.Transfer broccoli to a plate. Cover to keep warm.

Cook steak

Pat steaks dry with paper towels. Season with salt and remaining Montreal Steak Spice. Reheat the same pan over medium-high.When hot, add 1 tbsp (2 tbsp) oil, then steaks. Sear until golden-brown, 1-2 min per side.Remove from heat and transfer steaks to an unlined baking sheet.Bake in the middle of the oven until cooked to desired doneness, 5-8 min.**

Make sauce

Meanwhile, reheat the same pan over medium. When hot, add mushrooms and shallots. Cook, stirring often, until softened, 5-6 min. Season with salt and pepper. Add remaining cream, 2/3 cup (1 cup) water and broth concentrate. Bring to a gentle boil. Cook, stirring often, until sauce thickens slightly, 2-4 min. Remove from heat. Cover to keep warm.

Finish and serve

Thinly slice steaks. Stir any steak resting juices into sauce. Divide steak, biscuits and broccoli between plates. Top steaks with mushroom sauce.